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ARS Home » Southeast Area » Raleigh, North Carolina » Food Science Research » People & Locations » Rong Reynolds

Rong Reynolds
Food Science Research
Food Technologist

Phone: (919) 513-7780
Fax: (919) 513-0180

322 SCAHUB HALL
BOX 7624, NC STATE UNIVERSITY
RALEIGH , NC 276957624

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products Reprint Icon -
Ding, Z., Johanningsmeier, S.D., Price, R.E., Reynolds, R., Truong, V., Conley Payton, S.B., Breidt, F. 2018. Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products. Food Control. 90:304-311. https://doi.org/10.1016/j.foodcont.2018.03.005.
Chemical constituents of Sweetpotato genotypes in relation to textural characteristics of processed French fries Reprint Icon -
Sato, A., Truong, V., Johanningsmeier, S.D., Reynolds, R., Pecota, K., Yencho, G. 2018. Chemical constituents of Sweetpotato genotypes in relation to textural characteristics of processed French fries. Journal of Food Science. 83(1):60-73. https://doi.org/10.1111/1750-3841.13978.
Processing treatments for mitigating acrylamide formation in sweetpotato French fries Reprint Icon -
Truong, V.D., Pascua, Y.T., Reynolds, R., Thompson, R.L., Palazoglu, K., Mogol, B., Gokmen, V. 2014. Processing treatments for mitigating acrylamide formation in sweetpotato French fries. Journal of Agricultural and Food Chemistry. 62:310-316.
Continuous Production of Oils and B-Carotene from Marine Algae -